Ingredients
Scale
- 1/2 cup (100g) granulated sugar (for caramel)
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 6 oz (170g) high-quality dark chocolate (70% cocoa), chopped
- 4 large eggs
- 2/3 cup (130g) granulated sugar (for custard)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- Optional: espresso powder (1 teaspoon) for enhanced flavor
Instructions
- Prepare the Caramel:
- In a saucepan over medium heat, melt 1/2 cup sugar until golden.
- Immediately pour the caramel into ramekins, swirling to coat the bottoms. Set aside.
- Heat the Dairy:
- Combine milk and heavy cream in a saucepan. Heat until steaming but not boiling.
- Remove from heat, add chopped chocolate, and stir until smooth.
- Make the Custard:
- In a bowl, whisk together eggs, sugar, cocoa powder, and vanilla extract.
- Gradually whisk in the warm chocolate mixture until smooth.
- Strain and Pour:
- Strain the custard through a fine-mesh sieve to remove lumps.
- Divide the custard evenly into the prepared ramekins over the caramel.
- Bake in a Bain-Marie:
- Place the ramekins in a baking dish. Add hot water to the dish until it reaches halfway up the ramekins.
- Bake at 325°F (160°C) for 35–40 minutes, or until the flan is just set (slightly jiggly in the center).
- Chill and Serve:
- Let the flans cool, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edge, invert onto a plate, and let the caramel drizzle over.
Notes
- Enhance Flavor: Add a pinch of espresso powder to the chocolate mix for deeper flavor.
- Serving Tip: Top with cocoa powder, caramel drizzle, or fresh berries for elegance.